Bitterleaf soup –popularly called Ofe onugbu by the igbos,is a very delicious and sweet soup, Bitter leaf soup, like most other Nigerian soups is named after the particular leaf which is used in preparing it.
It can be prepared using different method either by using egusi (melon seeds), ede (cocoa yam), ofor, achi or even ogbono.But out of all the method the most common and popular is cocoa yam and bitter leaf.which is the method am going to be teaching you guys today.
Ingredients For making Bitterleaf Soup
Bitter leaf (wash to desire)
Precooked Assorted meat (Beef/goat chunks, shaki, snails etc)
half cup of grounded crayfish
Dried pepper – to taste
Dry fish (2 medium sizes)
1 big Stock fish head
Palm oil (about 25cl)
2-4 tablespoons ogiri(a product of castor seed)
Maggi and salt – to taste
Cocoa-yam (peeled and washed)
Direction
.If using dried bitter leaves, soak it in some hot water to tenderize the leaves. Set aside.if the bitterleaf is fresh,To soften the leaves and further remove the bitter taste, it is advisable to boil alone in ordinary water for 10 to 15 minutes,add a little quantity of edible potash to hasten this process
.put meat, fish , snail and smoked fish in a pot. Add 2 cups of water. Set on medium heat. Add the maggi, salt , pepper and crayfish. Simmer for 10-15 minutes
.Cover washed cocoyam with water and boil on medium heat until cooked through and fork tender.Remove the cocoa yam from pot and pound to a paste in a mortal or food processor.
.Add in the pounded cocoyam, ogiri and palm oil, stir well to combine and dissolve the cocoyam paste. heat slowly for another 3-5minutes
.Add in the bitter leaf .Taste and adjust for seasoning. Heat for another 5 minute
.
Your soup is ready to serve, serve with your choice of pounded yam, fufu or eba
